Creamy Apple Cider Chicken Skillet
This may just be my new favorite fall meal. It’s got some pretty fantastic qualities – caramelized apples and onions, juicy seared chicken, and the aroma of apple cider and fresh thyme wafting up from the skillet. Plus, it’s easy, quick (about 30 minutes from start to finish), wholesome, and totally delicious. I’ve been craving this dish like crazy ever since I made it and it will be on repeat for all of apple season, I’m sure. This creamy apple cider chicken skillet is just what I needed to switch up my regular rotation of chicken breast dinner ideas. The original recipe came from an email I got from Cook’s Country for Chicken Fricassee with Apples. I love the Cook’s Country and America’s Test Kitchen recipes, but often find them overly complicated or containing unnecessary steps, which was the case with their apple-inspired chicken fricassee recipe. It tasted wonderful, but I knew I could simplify without sacrificing the end result. Apples in a savory dish? Absolutely! Be sure to also try our Apple Salad with Candied Walnuts and Poppy Seed Dressing and Roasted Brussels Sprouts with Bacon and Apples. Chicken fricassee is classic French comfort food that falls somewhere between a saute and a stew. Traditionally, chicken is simmered with vegetables in a rich, creamy sauce. Here the sauce is made from a combination of apple cider, chicken broth, and cream. While the cream is not the healthiest addition, there isn’t so much of it as to make this seem like an overly heavy dish. You could substitute coconut milk if you are looking for a healthier alternative. You could forego serving this with mashed potatoes and it would still be a satisfying one-pot meal. But I’ve gotta say that I just love the rich sauce spooned over creamy mashed red potatoes with their skins on (my favorite type of mashed potatoes). Dredging the chicken lightly in a little flour helps keep it from becoming tough while it’s being sauteed in the pan. Plus is serves the purpose of giving the silky sauce a little more body without really thickening it into something more like a gravy. And the little bit of apple cider vinegar adds a whole additional layer of flavor and brightness that really makes the finished dish shine. As far as choice of apples go, I used Envy apples and they were fantastic. Fuji, Gala, and Braeburn are other good options because they retain their shape fairly well and stay sweet once they are cooked, while tart apples like Granny Smiths aren’t the best choice for this recipe. Leave the apple skins on both for color and to help the apples retain their shape rather than melting into the sauce once they are cooked.
How to Make Creamy Apple Cider Chicken Skillet
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